What are Pan con Madre's opening hours?

Pan con Madre is open Monday to Saturday, roughly 8:00 to 20:30, and closed on Sundays. If a Sunday breakfast is the plan, this is the one bakery in central Oaxaca not to build it around. Sourdough pizza comes out in the late afternoon rather than all day.

How much do pastries cost at Pan con Madre?

Cheap by the standards of the rest of central Oaxaca. When I filmed in August 2026 croissants started around 2 USD and most pastries sat under 3 USD, roughly 40 to 55 MXN. Coffee, hot chocolate and breakfast plates are charged separately, and a pastry plus a drink is still a small bill.

What should I order at Pan con Madre?

The almond croissant, which is generously filled, the cinnamon roll, flaky outside and soft inside, and the plain croissant, which is a proper one. Most people at Pan con Madre pair a pastry with the hot chocolate. There are also a few breakfast plates built on bread and eggs.

Is Pan con Madre a real sourdough bakery?

Yes, and it was one of the first in Oaxaca city. Pan con Madre bakes with a sourdough starter and long fermentation, reported at around 35 hours, using organic wheat flour from the alta Mixteca and organic sea salt from the Isthmus of Tehuantepec. The name means bread with mother, the baker's term for the starter.

Where is Pan con Madre?

Calle de Quetzalcóatl 205-D, Ruta Independencia, Centro, 68000 Oaxaca de Juárez. It is in the historic centre, about a 10 minute walk from the Santo Domingo church, on a quiet street away from the main pedestrian route.

Can you sit down at Pan con Madre?

Yes. Past the pastry counter there is a courtyard garden with wooden furniture under the trees, plus an open-air terrace beside the counters. There is no air conditioning, so in the hot months the garden is more comfortable than the indoor space, and takeaway is the easy option.

Is Pan con Madre good for vegetarians and for kids?

Yes to both. A bakery counter with pastries, bread, coffee and hot chocolate suits vegetarians and children easily, and the garden courtyard gives kids somewhere to be. Ask at the counter about vegan options, since the pastry range is mostly butter-based.

Pan con Madre Oaxaca: sourdough bakery, hours, prices

Q: Who started Pan con Madre?

Jorge Rodrigo Ocampo, who moved to Oaxaca City and opened the bakery in 2015. He studied biology and worked as a photojournalist for newspapers in Guadalajara, Querétaro and León before turning to bread full time.

Artisanal sourdough bakery on Quetzalcóatl street, baking since 2015 with long fermentations and Mixteca flour. Croissants from ~$2, sourdough pizza 4-8pm. Open Mon-Sat 8:00-20:30, closed Sundays.

An artisanal bakery on Quetzalcóatl street, open since 2015, working with organic wheat from the alta Mixteca and a 35-hour sourdough ferment, with a garden courtyard behind the counter. Here is what to order, what it costs, the hours and how to get there.

What Pan con Madre is

Pan con Madre is an artisanal sourdough bakery at Quetzalcóatl 205-D, in the Ruta Independencia part of the historic centre of Oaxaca de Juárez. It has been baking since 2015 and is generally credited as one of the first places to bring real sourdough bread to the city, at a time when Oaxaca had almost no long-fermentation bakeries.

The layout puts the work in front of the customer. You walk in past yellow walls almost directly into the working bakery and watch loaves and pastries come out of the oven onto the counter. Past the counter there is a courtyard garden with wooden furniture under trees, and an open-air terrace beside the tills. There is no air conditioning anywhere, which in the hottest months makes takeaway the sensible default.

The name is a baker’s joke and a statement of method. Madre is the sourdough mother, the starter, and everything on the counter is built on it. Eleven years in, it is a neighbourhood bakery rather than a destination one: a lot of the queue is local, the staff are fast, and nobody is performing for cameras.

Who is behind it

Jorge Rodrigo Ocampo founded Pan con Madre in 2015 after moving to Oaxaca City with the intention of opening a space where he could put his bread-baking knowledge to work. His background is not a conventional kitchen one: he studied biology and worked as a photojournalist for newspapers in Guadalajara, Querétaro and León before committing to bread. The approach shows in the sourcing rather than in the decor. Ingredients are named and traced, the ferment is long enough to be a selling point, and the range has grown into pizza and breakfast without the bread losing priority.

The bakery works from a starter and long fermentation, reported at around 35 hours for the sourdough, with organic wheat flour from the alta Mixteca and organic sea salt from the Isthmus of Tehuantepec.

The pastry counter is the main event: croissants, almond croissants, cinnamon rolls, cardamom spirals, cheese and fig paste buns, dulce de leche rolls and focaccia.
Loaves are sourdough, baked daily and sold until they run out.
Breakfast plates are a short list built on bread and eggs.
Drinks are coffee and a hot chocolate that a lot of regulars come specifically for.
Sourdough pizza appears in the late afternoon, roughly 16:00 to 20:00, and is made from the same dough.

What I ate in August

An almond croissant, generously stuffed with filling.
A cinnamon roll, flaky on the outside and soft inside.
A plain croissant, properly laminated.
Hot chocolate, the standard order here.

Everything we tried was good, and the price is the part worth repeating: most of the counter is under three dollars.

What it costs

Item	Price
Croissant	from about 2 USD, roughly 40 MXN
Most pastries	under 3 USD, roughly 55 MXN
Sourdough loaves	sold by the loaf, priced at the counter
Coffee, hot chocolate	charged separately
Sourdough pizza, late afternoon	priced per pizza at the counter

This is the cheapest place in this Oaxaca set by a wide margin, and one of the few where two people can eat well for under 10 USD. Figures are from August 2026 and bread prices move with flour costs, so treat them as a guide rather than a menu. Compared with the hotel breakfasts in the centre, a pastry and a hot chocolate here costs a fraction of the same order two streets away.

Do you need a reservation

No. Pan con Madre is a walk-in bakery with a counter, a terrace and a garden, and there is no booking system. The practical planning is about timing rather than tables: go in the morning for the full range of pastries and bread, go in the late afternoon if you want the sourdough pizza, and do not go on a Sunday, when it is closed. Phone +52 951 228 1154 and Instagram @panconmadre carry current hours and any holiday closures.

Getting there

Address: Calle de Quetzalcóatl 205-D, Ruta Independencia, Centro, 68000 Oaxaca de Juárez, Oaxaca, Mexico.
On foot: about 10 minutes from the Santo Domingo church and 15 to 20 minutes from the zócalo, on a quiet residential street off the main tourist route.
By taxi: short from anywhere in the centre. Give the street number, as Quetzalcóatl runs a long way.
Parking: street parking only, and it is tight. Walking is easier.

Before you go

Go early. The best of the counter is gone by the middle of the day.
Closed Sundays. Plan a different bakery for the weekend morning.
No air conditioning. The garden is the cool seat, and takeaway beats sitting inside in May and June.
Cash is simplest, though cards are usually accepted, as in most of the centre.
Pizza is a late-afternoon thing, not an all-day option.
Pair it with a bigger meal. It is a short walk to the starred courtyard at Levadura de Olla, and the fire kitchen at Copal is a few blocks away on Alcalá.
Check the hours before you go. The hours on this page come from the venue’s public listings, which drift, so confirm on Google Maps or the venue’s own channels before a special trip.

Watch the visit

The reel above walks the counter, the garden and the pastries as they came out of the oven. For everywhere else I ate in the city, open my Oaxaca map or browse the Oaxaca recommendations.